bits and pieces

Monday, June 11, 2012

Flourless Dark Chocolate Seasalt Cake

heavenly, rich, velvety, flourless dark chocolate cake. Sprinkled with seasalt. I ate it all. 
There is something superbly decadent about flourless chocolate cake.

It's easy, it's clean - it's so darkly sinful.

Honestly - I don't even really like cake. But this one is different. It's something special and I could eat it until I have little cake sized bulges where my waist used to be. I know I say all the things on my blog are great, but honestly - this is amazing. I'm not a kitchen-narcissist I promise! I actually have a truman-show type of theory that I'm actually a terrible cook but since this is all I've expressed an interest in my kind and long suffering friends and family members put up with it. 

This cake is awesome enough to quash even that ludicrous break with sanity. 

If you're doubting the seasalt, I kind of understand but you should definitely try seasalt and dark chocolate together. They're awesome. I've made this cake just as a normal chocolate cake (omitting the seasalt sprinkle), I've made it with chili and I've made it with a drizzle of port. Seasalt (in my opinion) is the best way to go. BUT if you're a wiener and you just want a normal chocolate cake (jeeeeez), then just omit the last bit of seasalt. Either way, you have to make this cake. 

It is the quickest thing to whip up. It is an irrationally simple dessert. If you managed to not make this cake properly, then something is seriously wrong with you and I would step away from the stove. This cake is easier than chocolate chip cookies. It's SO easy. 

It takes a bit longer to cook than your average cake, but it takes about 5 minutes to put together and pop in the oven.  Every cook should have a good chocolate cake they can whip up easily. This one is mine.

½ cup butter
about half a bar of dark chocolate, broken. I normally use 70%-90% dark chocolate. I have tried this with 100% but it didn’t work so I’ve always stuck to the less intense since then.
3/4 cup of white sugar
½ cup cocoa powder
3 eggs
1 tsp vanilla
1 tsp of seasalt, divided. (plus a little extra for greasing your pan with)
1 tsp of sugar

other things you will need:
a pan to cook your cake in
a couple bowls to mix in
a whisk and a spoon

  1. Preheat your oven to 350 degrees.
  2. Grease a cake pan, I normally use a springform pan. I usually flour my cake pans, but with this one I ‘floured’ it with a pinch of salt and a tablespoon of cocoa.
  3. In a saucepan, melt your butter over medium-low heat with your dark chocolate. Once melted, set aside. 
  4. Whisk your cocoa, a pinch of salt and sugar together.
  5. Beat your eggs for a few seconds with your vanilla. Alternating, add about 1/3 of your butter-chocolate and whisk quickly. The butter is hot and you don't want it to cook your eggs. After it's combined add about 1/3 of your sugar-cocoa and whisk. Add another third of butter-mix and whisk, then a third of your sugar-mix and whisk, repeat this for the last time. It should be glossy and taste delicious. 
  6. Pour into your pan. Sprinkle the top with the remaining seasalt and the teaspoon of sugar.
  7. Bake for 30-40 minutes testing with a toothpick at 30 mins. You should be able to just open your oven and peek - if the top is still jigglypoof then your cake isn't done.
  8. Remove from oven and cool for about 20 minutes. After 20 minutes, remove this pinnacle of excellence from the pan and serve while warm. Top with vanilla ice cream and fresh raspberries if the mood strikes you. 

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